Chinese Food
Flip pineapple Cheesecake
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Recently I revisited the American drama desperate housewife. There is a perfect housewife, Bree, who is very good at baking. She often entertains friends with her own homemade cakes. She is super powerful. There is an episode in the play where she made a pine apple upside down cake, which looks very attractive. So she decisively searched the recipe. It was not difficult to find out, but many recipes had to add a lot of brown sugar and butter. It would feel greasy. Yesterday, I just had a piece of cream cheese left. So the brain hole opened to create this complex of light cheese and flipped pineapple cake - flipped pineapple cheese cake. It has the unique flavor of cheesecake, and the sweet fragrance of pineapple, which is a tropical fruit. Take a bite, first the sour and sweet of pineapple, then the soft and sweet of cheese. Mix it in your mouth. The aftertaste is endless Note - here is the 8-inch formula. If you make 6-inch, please cut the formula in half. -
Cooking ingredients
Cooking Steps
Step1:Use kitchen scale to weigh all materials. Cut cream cheese and butter into small pieces and soften them at room temperature. Separate egg white and yolk.
Step2:Put the cream cheese into the egg beating basin. Put it into the hot water basin or the pan and beat it into a delicate paste with the eggbeater (manual eggbeater is OK). Then add the yolks one by one. Each yolk must be stirred evenly before adding the next one. After the egg yolk and cheese are mixed, add the sugar, milk and lemon juice in turn and stir well.
Step3:After mixing, the water outside the beating bowl may not be too hot. In order to ensure that the next butter is fully mixed with the yolk paste, you can heat the hot water in the pan or change the hot water basin. After that, add the butter to the yolk paste. Stir well to form a smooth yellow paste.
Step4:Sift the low gluten flour and cornstarch. Add to the yolk paste. Mix well with a rubber scraper. When mixing, use a scraper to smooth the flour particles. Let the flour and the egg yolk paste mix well to make it a fine paste without flour particles. After mixing, refrigerate the yolk paste for half an hour.
Step5:The yolk paste is put in the refrigerator just in time to cut pineapple and beat egg white. Cut fresh pineapple 1.5CM Thick slice. Evenly spread it on the bottom of the cake mould for standby (try to lay it beautifully when laying it, so that it will look good after being buckled out). Add the lemon juice to the egg white. Beat until it is fisheye like. Then add the fine sugar three times. Beat the egg white to the state of near dry foaming (lift the eggbeater and pull out a sharp corner. But the top of the corner is slightly bent
Step6:When the time is up, take out the yolk paste from the refrigerator. Mix it with the albumen paste three times with a rubber scraper. Pay attention to the mixing technique to avoid the albumen defoaming.
Step7:Preheat the oven 150 degrees. Cover the bottom and side of the 8-inch open bottom cake mold with tin paper to prevent water from entering during baking. Then pour the cake paste into the mold. Shake out the big bubbles. Water bath. 150 degrees. Bake for 50 minutes.
Step8:After cooling for 10 minutes, pour it into the plate. Sprinkle some sugar powder on the surface for decoration. Next, you can cut and enjoy it.
Cooking tips:Note - 1. It is very important to refrigerate the yolk paste. The key to making a light cheesecake is to make the yolk paste have a certain consistency, so that the cheese will not sink at the bottom when mixed with the protein. Otherwise, the cake will be layered. The hard and soft tissues are uneven. Then the cake will fail. 2. It is recommended to refrigerate the inverted cake for more than 4 hours. The frozen cake tastes like pineapple cheese ice cream. It's super cool to eat with a spoon. There are skills in making delicious dishes.
